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Summary: How to gather and prepare the ingredients for roasted pepper and artichoke dip; get professional tips and advice from an expert chef on making a classic appetizer dip recipe in this free cooking video.
Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy...read more
"Hi. This is Rich Buccola here in New York City and today on behalf of Expert Village, I'm going to show you how to make an artichoke and roasted pepper dip. The ingredients for this artichoke and roasted red pepper are, artichokes. That's the main ingredients for this and also you're going to need some roasted red peppers. And if you just look in your deli section of your supermarket, you'll definitely have them. You're going to need about twelve ounces of artichokes. We're going to drain them and finely chop them. Also going to chop up some nice roasted red pepper. Besides sauteeing them, I'm going to saute some garlic and one small onion. But I had some beautiful scallions which is great in this. If you had to use between the onions and the scallions, definitely go with the scallion. But since I have both and I'm going to use both, which is great. We're going to saute in a little bit of olive oil and a little bit of butter. That's how we're going to saute everything. We're going to bind everything with about a cup, cup and a half of real mayonnaise. Can not use the light mayonnaise in this. It won't bind it. It has to have the fat. It cannot be fat free. So make sure that this is the fat. This is going to be a fattening meal, all you weight watchers are going to hate me for this one. Fresh grounded pepper. Going to put some nice Parmesan cheese. As I stated earlier, I'm going to use this round bread. I'm going to hollow it out and make it the bowl. And actually put the dip in there and use the pieces of bread to dip. But besides that I have some beautiful bagel crisps, which are great. I'm going to use, I had some extra rye, and I had some extra pumpernickel, some nice flat bread that I'm going to use. But then I'm also going to chop up some celery, peel some carrots and chop them up as well and I'm going to give you an assorted things to dip. It's going to be warm right out of the oven and it's Hmm!, it's that good. Artichoke and roasted red pepper dip here on Expert Village."
eHow Article: Ingredients for Artichoke & Roasted Pepper Dip